Lemon Shortbread Cookies

Name: Lemon Shortbread Cookies
Ingredients: 1/4 cup packed brown sugar; 2 teaspoons finely grated lemon zest; 1/2 teaspoon lemon extract; 1/4 teaspoon vanilla extract; 1 cup all-purpose flour; 1/4 teaspoon salt; 1/2 cup butter, room temperature

7 ingredients

5 steps

Ingredients

1/4 cup packed brown sugar
2 teaspoons finely grated lemon zest
1/2 teaspoon lemon extract
1/4 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butter, room temperature

Directions

1

In a medium bowl, mix butter and brown sugar with an electric mixer until combined. Blend in lemon zest, lemon extract, and vanilla.
2

Stir flour and salt into butter mixture. Transfer mixture to waxed paper or plastic wrap. Roll into a log (for slicing cookies) or shape into a disk (for using cutters); wrap dough and refrigerate for 30 minutes.
3

Preheat oven to 325 degrees F (170 degrees C).
4

Roll dough out on a lightly floured surface until 1/4 inch thick. Cut out cookies using a 2-inch round cutter and place 2 inches apart on ungreased baking sheets. (Or slice cookies and arrange on baking sheets). Gather and reroll dough scraps.
5

Bake in preheated oven until edges are pale golden, but not browned, about 20 to 25 minutes. Let stand on baking sheet 2 minutes. Remove to a rack and let cool completely.